Creamy Mushroom Risotto

Name: Creamy Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italy
Ingredients: 200 g of Arborio rice; 200 g of mushrooms; 1 onions; 2 garlic cloves; 500 ml of vegetable broth; 100 ml of white wine; 50 g of parmesan; 2 tbsp of olive oil; salt; black pepper; parsley

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This creamy mushroom risotto is made the traditional way, over low heat, with broth added gradually for a smooth, velvety texture 🍄. Serve it right away to keep it at its creamiest.

Total time: 45 min
Prep: 15 min
Cook: 30 min
Difficulty: Medium
Per person: €3.50

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Pears Poached in Red Wine

40 minEasy

For dessert

Homemade Heart-Shaped Waffles

30 minEasy

To drink

Classic Cosmopolitan

5 minEasy

Nutrition facts

per serving · estimate

400kcal

Protein10 g10%
Carbs60 g62%
Fat12 g28%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🍄 For an even more flavorful risotto, don't hesitate to use dry white wine in the preparation. Its subtle acidity adds extra depth of flavor to this delicious dish. 🍷

Freezing : Can you freeze this recipe?

Not recommended

The rice turns pasty and the creaminess is lost. Significant loss of quality.

Storage : How long does it keep?

Keeps 2-3 days maximum in an airtight container in the refrigerator. Less creamy after storage.

Making ahead : Can you make it the day before?

Yes

Prep the onions, garlic and mushrooms the day before. The rice must be cooked right away for the best texture.

Reheating : How do you reheat it?

Saucepan: Reheat gently with a little broth/water, stirring constantly. Microwave: In short bursts at medium power, stirring, to avoid drying out.

Variations

Replace the white wine with a little broth, as the recipe allows.
Mix several mushrooms: oyster, dried porcini or shiitake.
Add fresh spinach at the end of cooking.

Mistakes to avoid

Pouring in all the broth at once: the rice won't be creamy. Add it ladle by ladle, stirring.
Using cold broth: cooking stops. Keep it hot in a saucepan.
Adding the Parmesan over the heat: it turns stringy. Stir it in off the heat, mixing vigorously.

Frequently asked questions

Which rice should I use for risotto?

Arborio rice, used here, or Carnaroli are ideal: they release their starch and make a creamy risotto. Avoid long-grain or parboiled rice, which stays dry and doesn't turn creamy.

Do I need to add white wine to risotto?

White wine is optional. It adds acidity that balances the rice and mushrooms. Without it, replace it with a little vegetable broth, letting it absorb before the next ladle.

How do I make a creamy risotto without cream?

The creaminess comes from the rice's starch, released by stirring and adding the broth gradually, and then from the Parmesan mixed in vigorously off the heat. The rice should be tender but still slightly firm.

Which mushrooms should I use?

White button mushrooms work very well. You can mix them with oyster or porcini mushrooms. Cook them for 5 to 7 minutes, until golden and they have released their liquid.